Zucchini Muffins

final-1Part 2 of our zucchini eating quest, these muffins are quick and delicious too. I modified this recipe on simplyrecipes.com. I ended up cutting it in half, as my muffin tins are very small and the portion looked big – it worked out perfectly for 12 small muffins. I switched to brown sugar and kept the spice amount for the large portion, as I love spicy cakes and I decided to add some candied ginger, which worked very well with the taste of the muffins. I had some homemade in the freezer I had made at Christmas – it kept very well frozen!


  • 1 1/2 cups raw, grated zucchini (350 ml)
  • 1/3 cups melted butter (75 g)
  • 1 egg
  • 1/2 cup brown sugar (115 ml)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch of salt
  • 1 1/2 cups all purpose flour (350 ml)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp finely chopped candied ginger
  • 1/2 cup chopped walnuts (115 ml)
  • 1/2 cup golden raisins (115 ml)


1. Grease a 12 muffin tin and preheat oven to 350 F/ 175 C.

2. Mix together sugar, eggs and vanilla.

squah muffins-1

3. Mix in the grated zucchini and butter.

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4. Mix in the dry ingredients.

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5. Stir in the nuts, ginger and raisins.

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6. Spoon the batter into the prepared tins.

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7. Bake for 25-30 min.

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8. Let cool slightly in the tins, then take the muffins out to cool completely on a rack.

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